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Fermented Ginger Beer

This drink is an almost miraculous moment, where you literally just take some sugar, and some ginger, mix it in water, let it sit, and...

This drink is an almost miraculous moment, where you literally just take some sugar, and some ginger, mix it in water, let it sit, and then in a few days, you have a powerful fermented mixture to make your very own ginger beer without adding any commercial yeast at all. You are basically harnessing the power of nature to make a Moscow Mule.


ITEMS USED:


INGREDIENTS:

‘Ginger Bug’ Ingredients (First Day):

  • 2 cups (500ml) filtered water

  • 2 Tbsp (22g) finely chopped or grated ginger (skin on is fine)

  • 2 Tbsp (28g) granulated sugar


Ginger bug feeding (every 24 hours):

  • 2 Tbsp (22g) finely chopped or grated ginger (skin on is fine)

  • 2 Tbsp (28g) granulated sugar


Ginger Beer:

  • 2 quarts filtered water

  • 1 1/4 cup plus 2 Tbsp (273g) granulated sugar *see notes*

  • 1/4 cup (54g) ginger, grated

  • 1/2 cup (110g) strained ginger bug liquid

  • *optional* Juice of 3 lemons


*notes on sugar in ginger beer: You're welcome to make the ginger beer much less sweet if you prefer. I would say the lowest you can go on sugar is 1/2 cup (170g).



INSTRUCTIONS:

Method:

  1. To cultivate your own wild yeast, combine filtered water with granulated sugar, finely chopped ginger and place in a 1-quart glass/plastic container.

  2. Mix together until the sugar is dissolved, and cover with a cheesecloth. Let it sit for 24 hours.

  3. Moving forward, add the same amount of ginger and sugar every 24 hours until it becomes fizzy. This should take about 2-3 days.

  4. Once the ginger bug is fizzy, pour 2 quarts of water into a large pot. To that, in granulated sugar and grated ginger. Bring up to a boil and then reduce the heat to a simmer and let it sit for 5-8 minutes. Let it cool down naturally until it reaches room temperature, leaving all of the ingredients in there to steep.

  5. Once it’s up to room temperature, strain your liquid through a fine mesh colander. Make sure to press out the juices.

  6. Next, add in ½ cup of your strained ginger bug and the juice of 3 lemons. Mix together until thoroughly combined and transfer that mixture to some flip-top bottles. Make sure to leave 2 inches of head room.

  7. Let them sit out at room temperature with the flip bottle tops locked, for 3-6 days or until they’re fizzy.

  8. Once they’ve reached that point, you can refrigerate them; but make sure you’re opening the top and burping them once a day.

79 Comments


info
7 days ago

I am worried about alcohol content How can I reduce the alcohol?

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DJ
DJ
Jul 12

It's an excellent recipe; I've tweaked it as I've gained more experience. Here are a couple of tips for beginners. First, making the bug is crucial. The amount of ginger and raw sugar doesn't need to be exact, but it should be close to equal. Keep in mind that the higher the amount, the longer it will take for the mixture to become "active" or fizzy. Also, store it in a water-filled container with a bubble airlock to keep out any contaminants. The water used for the bug should be filtered to avoid outside impurities. When making the wort, boil it and you won't have to worry about filtering the water. I measured the amount I'll need using the container…

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Michael Denis
Michael Denis
May 06

Do you measure SGravity? ABV?

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Pablo Jaque
Pablo Jaque
Apr 05

What do you do with the remaining ginger bug? Thanks!

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Marcelo Papa Jr.
Marcelo Papa Jr.
Apr 16
Replying to

I'd say u can store it in the fridge so that whenever u want to make more beer, u can re-feed it with ginger and sugar for a couple of days.

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mrconte
Mar 14

Why do you mix cups and grams? If you aren't going to give ratios, it would be great to include the gram measurements for all ingredients, for all recipies.


Thanks for considering this suggestion.

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Aleah Cordoba
Aleah Cordoba
Mar 14
Replying to

Bro. He's not mixing them, he's giving you both options.

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